1 1/2 lbs flank steak
1 can (10-oz) chopped tomatoes with green chili peppers
1 med-size onion, chopped
2 garlic cloves, minced
1 tsp oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 small green bell pepper, cut into thin strips
1 small red or yellow bell pepper, cut into thin strips
1 can (15-oz) pinto beans
3 cups hot cooked brown rice
shredded mexican-blend cheese for topping, if desired
Trim fat from meat and place in crockpot or slow cooker.
In a medium mixing bowl stir the tomatoes (do not drain), onion, garlic, oregano, chili powder, cumin, salt, and pepper; pour over the meat in the cooker.
Place lid on cooker and cook on low setting 8 to 9 hours or on high for 4 to 5 hours.
With cooker on high setting, add the peppers and beans. Replace lid and cook for another 30 minutes on high.
Remove the meat from the cooker and cool until able to handle. Shred meat or thinly slice against the grain.
To serve, spoon the rice into 6 serving bowls and top with the meat. Spoon the mixture in the cooker over the meat. Sprinkle with the shredded cheese, if using.